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No-Bake Coconut Oil Fudge

I know that when most of us think of fudge, we don't think of it as necessarily being the most healthy treat, but in this case I assure you that it is. Just the goodness of coconut oil, coconut milk, raw honey, unsweetened cocoa and some vanilla with a dash of almond extract.

I've been looking for a way to incorporate more coconut oil into my diet other than just cooking with it and this recipe is key here. Just a few nibbles throughout the day and I'm getting a decent dose of this wonderful oil that has a multitude of health benefits. For a while, I tried putting some on my toast with some jam, but that just didn't do it for me. This is much tastier.

I stumbled across the recipe at The Sweet Plantain and didn't wait long before trying it. I was going to incorporate some peanut butter for a protein boost, but decided against it because I wanted to taste it with just a few heaps of cocoa and some flavoring. I'm glad I did and I suspect that I will be exploring the possibilities in the near future. Visions of mint dance in my head and maybe even dried fruit for a chunkier version.

My only complaint was my ingredients were a bit too hard because my kitchen is cold, but that has nothing to do with the recipe — the coconut oil was a bit of a pain to scoop out and my honey was rather hard too. It was worth the effort though. If you are working with colder ingredients, you just have to work with them more to get a smooth consistency.

Line a standard 9- or 10-inch loaf pan with waxed paper or parchment paper, leaving a bit of overlap on the sides of the pan. Set aside.

In a large bowl, combine the coconut oil and milk. Using an electric hand blender or stand mixer, beat on high speed until the mixture is creamy and smooth — about 5 to 7 minutes.

Add the cocoa, honey, vanilla, almond extract and salt, and beat until everything is incorporated and smooth.

Transfer the mixture to the prepared loaf pan and smooth out with a spatula. Place in the freezer for about 30 minutes, until just set.

Lift the fudge out of the pan using the lining paper and turn out onto a cutting board. Discard the paper and use a sharp knife to cut into small 1/2- to 1-inch pieces. These will keep just fine in the freezer for a few months, though it is doubtful they will last that long.

What's with sharing my current on the top of the reading stack and audio accompaniment, some may ask? Well, I'm a private soul and this is simply a glimpse into other mechanisms at play in addition to the food.

On the top of the reading stack: sorting through the piles and checking out the newest Food and Drink Magazine

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.